Colonial Croquettes Recipe

Sauté aromatics and brown chicken

Set a heavy-bottomed skillet or Dutch oven over medium heat. Add olive oil and warm (about 1 minute). Add chopped onion and cook until translucent, about 5 minutes. Add grated carrot, minced garlic, and grated ginger; cook 2–3 minutes until aromatic. Push vegetables to the side, increase heat to medium-high, add the roughly chopped chicken thighs and sear just until edges brown, about 3–4 minutes.

Add spices and liquids

Stir in ground cumin, ground coriander, smoked paprika, ground cinnamon, brown sugar, salt, and pepper; toast spices 1 minute. Add crushed tomatoes, chicken stock and bay leaf. Bring to a gentle simmer, then lower heat to maintain a very low simmer (or transfer to a slow cooker on low). Cover and cook slowly 45–60 minutes, until chicken is tender and flavors meld. If using a slow cooker, cook 2–3 hours on low.

Shred filling

Remove bay leaf. Using two forks or tongs, shred the chicken directly in the pot until finely broken up. If the mixture is very wet, simmer uncovered a few minutes to reduce liquid—aim for a moist but not soupy consistency. Taste and adjust seasoning.

Make roux

In a separate medium saucepan over medium heat, melt the butter. Add the 1/2 cup flour and whisk continuously for 2–3 minutes to cook the raw flour taste but avoid browning heavily; you want a blond roux.

Add milk and cream

Gradually whisk in the whole milk until smooth, then whisk in the heavy cream. Continue cooking and whisking until the mixture thickens into a smooth béchamel-like sauce, about 4–6 minutes. Season lightly with a pinch of salt and a few grinds of black pepper.

Combine with shredded filling

Fold the shredded chicken-vegetable mixture into the roux/béchamel. Stir in chopped parsley and lemon zest. Cook together over low heat for 2–3 minutes to bind. The mixture should be thick enough to scoop and hold shape. If it’s loose, simmer gently to reduce; if too thick, add 1–2 tbs milk.

Chill to set

Transfer the filling to a shallow container, cover, and refrigerate for at least 2 hours (preferably 3–4) until firm. Chilling makes shaping croquettes much easier.

Prepare coating stations

Set out three shallow bowls: one with the 1/2 cup flour, one with the beaten eggs, and one with the breadcrumbs. Season breadcrumbs with a pinch of salt if desired.

Shape croquettes

Remove the chilled filling. Using damp hands or a small ice-cream scoop, portion into 12–14 croquettes (about 1.5 inches wide ovals or small cylinders). Pat each lightly to compact and smooth edges.

Dredge and bread

Dredge each croquette in flour, shaking off excess, dip to coat in beaten egg, then press into breadcrumbs to fully coat. Place finished croquettes on a tray and chill 15–20 minutes to help coating adhere.

Fry until golden

Heat vegetable oil in a heavy skillet over medium heat until it reaches 350°F (175°C) or oil shimmers. Fry croquettes in batches, turning gently, until evenly golden brown, about 2–3 minutes per side. Use a slotted spoon or tongs to transfer to a wire rack or paper towels to drain. Sprinkle with fine sea salt while hot.

Alternative baking method

To bake instead: preheat oven to 425°F (220°C). Place croquettes on a parchment-lined sheet, spray or brush lightly with oil, and bake 12–15 minutes turning once until crisp and golden.

Quick yogurt harissa sauce

Stir the hot sauce or harissa into the plain yogurt until smooth. Taste and adjust heat. Spoon a small dollop alongside each croquette or serve as a dipping bowl. Garnish croquettes with chopped cilantro and serve with lemon wedges to squeeze over.